Method

1. Soak the dried porcini mushrooms in a bowl of water for 20 minutes, until soft.

2. In a large, non-metallic bowl, mix together the rosemary, half the lemon juice and olive oil to make a marinade. Coat the veal chop in the mixture and leave to marinate for 5 minutes.

3. Heat a splash of olive oil in a large frying pan and lightly fry the Portobello mushrooms for 3-4 minutes. When the mushrooms have browned, add the garlic and chopped parsley and cook until the mushrooms become a very dark brown colour.

4. Drain the soaked porcini mushrooms, reserving the soaking liquid. Add the porcini to the Portobello mushrooms, along with a splash of the liquid. Season with salt and pepper and finish with a squeeze of lemon juice and the parsley. Turn the heat down and leave until ready to serve.

5. Heat a griddle pan until smoking and cook the veal chops for 2-3 minutes on each side (for rare), or until cooked to your liking. Turn the chop onto the bone side so that it is heated through the bone and any meat around the bone area is cooked. Remove from the heat and leave to rest for 5 minutes.

6. In a bowl, mix together the salt, pepper, a squeeze of lemon juice and a drizzle of olive oil. Add the rocket leaves and toss well to coat.

7. Serve the veal chop with the mushrooms scattered over, a drizzle of olive oil and a few dressed rocket leaves over the top. Serve with a wedge of lemon.